Pumpkin Dump Cake is an easy fall dessert, full of delicious flavors from pumpkin puree, cinnamon, nutmeg, cake mix and of course butter. This dump cake recipe is so simple to make, feeds a crowd and everyone always love it.
Usually dump cakes are made with fruit such as a Cherry Dump Cake or even Apple Dump Cake. This Pumpkin Dump Cake recipe takes on the flavors of fall with a layer that resembles all the flavors of a pumpkin pie topped with a soft, delicious cake.
This recipe is a fam favorite of my good friend Esther, one they make every year, and I am so glad she shared it with me. I love sharing recipes that I know have been in families and tested and perfected over many years, those are always the best, and this Pumpkin Dump Cake recipe is exactly that.
Tips for How to Make Pumpkin Dump Cake
There are just a few simple ingredients and a few very simple steps to make a pumpkin version of this easy dump cake recipe. The first step is to start making the pumpkin mixture layer. This is done by combining together the canned pumpkin puree (not pumpkin pie mix), sugar, eggs, evaporated milk and salt.
There are a few ways this can be easily done. Start with a large mixing bowl and either mix with a hand mixer, in a stand mixer or this pumpkin mixture can easily be mixed by hand until it is smooth and well combined.
Once the pumpkin layer is mixed, pour it into a well greased 9 x 13 inch baking dish. Next, take the box of yellow cake mix and pour or dump it over the top of the pumpkin layer. Take a knife and swirl it around the top of the cake, mixing it slightly into the pumpkin layer.
Just do this a couple of times, you don’t want to completely mix the cake mix into the pumpkin mixture. Lastly, pour the melted butter over the top of the cake mix and bake the cake for about an hour, until it is golden brown on top.
After the cake is done baking, remove it from the oven and allow it to cool for 10-15 minutes before slicing into the cake. This will allow the cake to set a bit more before everyone digs in.
Serve this pumpkin dump cake with a scoop of vanilla ice cream, or a big dollop of whipped cream topped with a sprinkle of cinnamon or pumpkin pie spice.
Can Pumpkin Dump Cake be made ahead?
This pumpkin dump cake recipe can be made up to 1 day in advance of when you will be serving it. Be sure to cover the cake with foil or plastic wrap as soon as it has cooled to help keep it fresh.
How to Store Dump Cake
To store any leftovers of this pumpkin dump cake, place in an air tight container, or keep covered with foil or plastic wrap on the counter for up to 3 days.
This dump cake recipe can also be frozen if covered tightly or in an air tight container for up to 3 months.
Easy Pumpkin Dump Cake Recipe
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Pumpkin Dump Cake
- 3 cups pumpkin puree
- 1 cup sugar
- 3 eggs
- 1 12 ounce can evaporated milk
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 yellow cake mix
- 1/2 cup butter melted
- Preheat oven to 350º F and grease a 9 x 13 inch baking dish
- In a large mixing bowl combine the pumpkin puree, sugar, eggs, evaporated milk, salt and pumpkin pie spice. Mix with an electric mixer until well combined.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the yellow cake mix over the top of the pumpkin mixture. Use a knife to swirl the cake mix with the pumpkin mix, don't mix together completely.
- Pour the melted butter over the top of the cake mix.
- Bake for 50-60 minutes, until golden brown. Allow to cool for about 10 minutes before slicing.
- Nutrition facts are just an estimate.
- Store any leftover cake covered or in an air tight container for up to 4 days on the countertop
If you are a massive fan of all things pumpkin, this easy dump cake recipe is for you. Pumpkin dump cake has a delicious layer just like a pumpkin pie topped with a soft, buttery cake. Dump cake recipes take just a few ingredients and serve a whole bunch of people. Pumpkin dump cake is the perfect fall cake for bringing along to all your holiday gatherings.